Sweet & Sour Pearl Onions **** 8/95

Categories:
onions, vegetables

2 pkg 10 oz frozen petite onions
1 or
2 15 oz jars pearl onions
1 tablespoon olive oil
2 garlic cloves; chopped
2 teaspoon parsley stems; chopped
1/4 teaspoon pepper flakes
1/2 cup chicken stock
1 tablespoon fresh parsley leaves
6 tablespoon balsamic vinegar
3 tablespoon sugar
2 tablespoon butter

If using frozen onions, parboil 3 to 5 minutes. If using jars of onions, drain and pat dry. Put oil in a hot pan; add garlic, pepper, parsley stems and saute. Add onions and more oil as needed. Cook frozen onions for about 10 to 15 minutes until soft and canned onions for 3 to 4 minutes or until well coated. Make syrup: Cook vinegar and sugar on high heat for 3 or 4 minutes until slightly thickened; remove from heat and let cool for a minute or so. Add butter and blend. Add syrup to onion mixture and mix and cook until frozen onions are tender. The sauce should be thick, if it is not, just boil on high to reduce it. Add chopped parsley leaves and serve.

Yield: 4 servings